These Apple Cider Braised Chicken Thighs are going to be your new favorite cozy weeknight recipe. The chicken is cooked in a savory apple cider infused braising liquid with caramelized onions and aromatics until perfectly tender. The result is perfectly juicy and flavorful chicken that comes together in just one pan. It’s a stunning one pan recipe that could not be easier to make!
The Perfect Fall Dinner: Deliciously Cozy Apple Cider Braised Chicken Thighs
I’m back with another fall recipe! This is truly my favorite time of year to create recipes and I am so excited to share this one with you!
For me there’s nothing cozier than a braised chicken dinner on a crisp fall night and these delicious Apple Cider Braised Chicken Thighs just scream cozy fall. Think crispy chicken, caramelized onions, and the most flavorful apple cider braising liquid that creates this delicious gravy and keeps you coming back for more.
Braising may sound complicated, but itās actually a really simple process. This is the kind of recipe that will make you feel like a five-star chef but it’s made with just a simple combination of ingredients and couldn’t be easier. I’m so excited for you to make this one!
What You’ll Need to Make These Apple Cider Braised Chicken Thighs
- Chicken Thighs: youāll need 8 bone-in and skin on chicken thighs, or roughly 3 pounds of chicken, for this recipe. Because we’re braising these thighs, I highly recommend going with bone-in chicken instead of boneless, skinless because they hold up better.
- Apple Cider Vinegar: you’ll use a bit of this to deglaze the pan and make sure the braising liquid is full of flavor.
- Yellow Onion: caramelized yellow onions are give this chicken so much flavor.
- Dijon Mustard: a little goes a long way. You’ll need whole grain dijon for this recipe.
- Arrowroot Starch: this is a gluten free thickener that’s similar to cornstarch and helps to thicken the braising liquid just a bit. If you don’t have arrowroot starch you can use flour instead.
- Apple Cider: go with an apple cider that you love the taste of for the best results. I usually pick an unfiltered apple cider that has a strong apple flavor.
- Broth: I like to use low-sodium chicken broth for this recipe but you could also use a vegetable broth if that’s what you have on hand.
How to Make These Apple Cider Braised Chicken Thighs
This is just a quick overview! Be sure to get the full recipe and instructions in the recipe card, below.
My Favorite Ways to Serve
First you have to start by serving the chicken and onions over creamy mashed potatoes or rice to soak up all the gravy! My personal preference is mashed potatoes for this recipe but do what you want! Then, I like to add another fall-inspired veggie side dish to round things out. Here are a few favorites:
- Honey Mustard Kale Salad
- Sheet Pan Harvest Roasted Vegetables
- Shaved Brussels Sprouts Salad
- Fall Harvest Salad
- Brussels Sprouts Au Gratin
More Really Delicious Chicken Recipes You’ll Love
- Juicy Glazed Miso Chicken
- Sheet Pan Harissa Chicken Thighs and Veggies
- The Best Whole Roasted Chicken Recipe
- One Skillet French Onion Chicken
I hope you give this Apple Cider Braised Chicken Thighs Recipe a try! Itās flavorful, juicy, and so easy to make. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Apple Cider Braised Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Description
TheseĀ Apple Cider Braised Chicken Thighs are going to be your new favorite cozy weeknight recipe. The chicken is cooked in a savory apple cider infused braising liquid with caramelized onions and aromatics until perfectly tender. The result is perfectly juicy and flavorful chicken that comes together in just one pan. It’s a stunning one pan recipe that could not be easier to make!
Ingredients
- 1 tablespoon olive oil
- 8 bone-in chicken thighs (around 3 pounds)
- kosher salt and pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup apple cider vinegar
- 3 yellow onions, sliced 1/4 inch thick
- 1 tablespoon whole grain dijon mustard
- 4 cloves garlic, finely minced
- 1 1/2 tablespoons arrowroot starch
- 1 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 dried bay leaf
- 2 tablespoons fresh thyme, plus more serving
Instructions
- Preheat oven to 400 degrees and season the chicken thighs liberally with kosher salt.
- Heat a large braising pan over medium-high heat. Once hot, add the olive oil.
- Next, add the chicken thighs, skin side down. Sear for 10-12 minutes until the skin is golden brown and crisp. While the chicken thighs are browning, season the other side with salt, pepper, and red pepper flakes. After searing, remove the chicken thighs from the pan.
- Remove all but 1 tablespoon of the oil from the pan and lower the heat to low. Next, apple cider vinegar to deglaze the pan. Use a wooden spoon to scrap up any brown bits.
- Bring the heat back up to medium heat and add the sliced onions to the pan and stir. Cover the pan and let the onions cook for 15-20 minutes, stirring every 5 minutes or so until the onions are golden brown.
- Once the onions are caramelized add the dijon mustard, garlic, and arrowroot starch and cook for another minute.
- Next, stir in the apple cider, chicken stock, dried bay leaf, and thyme. Bring the braising liquid to a simmer and then taste. Adjust the level of salt and pepper as needed.
- Add the chicken thighs back to the pan, skin side up, nestling them in the onions and braising liquid.
- Transfer the pan to the oven and let cook, uncovered, for 30 minutes at 400 degrees until the chicken is tender and fully cooked through. If the chicken begins to brown too much, cover the braising pan with a lid or tent it with foil.
- Remove from the oven and garnish with fresh thyme before serving over mashed potatoes or rice to soak up the gravy.
Notes
StoreĀ leftover apple cider braised chicken thighs in an airtight container in the fridge for 4 to 5 days.
FreezeĀ the chicken for up to 3 months, and thaw it in the fridge overnight, before reheating, when youāre ready to serve.Ā
Photography: Sasha Hooper
This was delicious!
Really easy and yummy. I used boneless skinless thighs as thatās what I had on hand, so cut the chicken cooking time a little to compensate. I also switched one of the onions out for a leek just because it was sitting unused in my fridge. Will definitely make it again!
This was so much easier than I thought it would be. That sauce is sooo good. Thank you!
This was delicious! My 3 boys loved it, especially with mashed potatoes!
This turned out SO GOOD! It really wasnāt all that much effort for the amount of flavor, hearty but not too heavy – perfect winter comfort food.
This was easy but felt fancy and all three teenage boys loved it. Especially with mashed potatoes!